Chicken Soup

This one's all my own, peeps.;) My mother-in-law gave me some useful tips, but this recipe only vaguely resembles hers.

Broth and Chicken:
1 whole fryer chicken, about 4 lbs or so
8-10 chicken boullion cubes
1 tsp minced garlic
2 Tbs crushed dried onion
1/2 tsp oregano
salt and pepper to taste

Vegetables:
1 cup frozen peas
1 cup chopped carrots

Noodles:
2 c. flour
1/2 tsp salt
2 large eggs
1/4 c. water
1 Tbs olive oil

Put chicken in large stock pot and sprinkle with spices. Fill pot with water until chicken is covered by about an inch or so. Bring to boil, reduce heat and simmer until chicken is cooked, about 45 mins to an hour. Remove chicken and pick meat. Return bones to pot and boil an additional hour. (This really makes a huge difference in the flavor. Don't bother tasting your broth until this is done.) Remove bones and strain broth. Return to pot.

Stir noodle ingredients together until ball of dough is formed. Cover and leave on counter while you chop carrots or about 15 mins. I usually double the noodle recipe because my hubby likes chicken stew, not so much chicken soup. Divide dough into small, manageable portions and roll out and cut noodles. Use a pizza slicer -- it simplifies life. Make sure they are heavily floured so the broth will thicken when you add the noodles.

Add veggies to pot and allow to simmer until they are tender, about 10-15 mins. Add chicken and noodles. These noodles are usually done when they float to the top, but not more than 10 mins. This is great served with rolls.